Mississippi Mud Cake

By msippigrl

Homemade pecan brownie topped with mini marshmallows and chocolate icing.

Ingredients

• Brownie:
• 3 large eggs
• 1/2 cup (1 stick) butter, melted
• 1/2 cup oil
• 2 cups sugar
• 1/2 cup unsweetened cocoa
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups pecans, coarsely chopped
• 3/4 of a 10.5 oz. bag miniature marshmallows
• Icing:
• 1 (16 oz) package confectioners sugar
• 1/2 cup (1 stick) butter, softened
• 1/2 cup cocoa
• 1 teaspoon vanilla extract
• 1/3 cup boiling water (I microwave it)

Preparation

Step 1

Heat oven to 350°F. Grease and flour a 15x10-inch jellyroll pan.

Whisk eggs in a large mixing bowl. Whisk in the melted butter, oil, sugar, cocoa, vanilla, and salt. Stir in the flour with a spatula. Fold in the chopped pecans. Pour batter into the prepared pan, spreading out evenly.

Bake for about 20 minutes or until a toothpick inserted in center comes out clean. Remove from oven; top warm cake with marshmallows. Turn oven off; return the cake to the oven for about 3 minutes. (Don't allow marshmallows to completely melt or brown). Remove to a wire rack to cool while you make the Icing.

Beat all Icing ingredients together with an electric mixer until smooth. Drizzle icing over the warm cake. (I put it in a plastic baggie and snipped a corner off. (Any leftover icing can be frozen).

Let the cake cool completely before cutting into squares or you will have one big ooey, gooey mess! A plastic knife is recommended for cutting into squares.

NOTE:
If you like, you may add pecans to the icing instead of the brownie batter.